Ingredients:
3 Yukon Gold potatoes
1 tablespoon olive oil, or to taste
½ onion, sliced
3 tablespoons aji Amarillo paste
½ cup roasted salted peanuts
250 grms feta cheese (creamy)
vegetable oil
2 teaspoons salt
1 clove garlic
½ teaspoon ground black pepper
⅓ cup evaporated milk
Method:
1. Place potatoes into a large pot and cover with salted water; bring to a boil.
2. Reduce heat to medium-low and simmer until tender, about 20 minutes.
3. Drain and set aside to cool slightly.
4. Meanwhile, heat olive oil in a skillet over medium heat.
5. Cook and lightly caramelize onion and garlic about 2-3. Remove from heat.
6. Add onion mixture to a blender, together with the chili paste, peanuts, cheese vegetable oil, salt, garlic, and black pepper. Blend until smooth.
7. Stream evaporated milk into blended mixture with the blender on until sauce is creamy.
8. Slice potatoes and place in a serving plater, drizzle sauce over, garnish with chopped olives and and fresh coriander.
9. Serve with fries our crunchy roasted potatoes, like a latin Patata Brava!
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